July 18, 2016

Vegetable Sagu


An authentic Karnataka side dish served with Poori, Set dosa and also tastes very good with Chapathi. I often make this  for my mother in law as a side dish to Chapathi since it is made without Ginger Garlic paste, which she doesn't like. A tasty side dish with very mild spiciness which elders mostly prefer...


Pre time : 10 mins
Cooking time: 20 mins
Serves: 4

Ingredients for making Vegetable Sagu:


Thinly Sliced onions from 1 onion
Diced veggies like carrot, potato and Beans 1/2 cup each
Cauliflower florets cleaned and washed in salt water few
Fresh Green peas 2 table spoons if available
Salt to taste
Oil 3 tb spoons
Mustard seeds , Urad dal and cumin seeds for seasoning
Curry leaves




For Gravy paste:


Ginger 2 inch size piece peeled
Green chillies 3 or 4
Poppy seeds / Kasa kasa 2 tea spoons
Cashews 4
Cloves 4
Cinnamon stick 2 small pieces
Coriander leaves few
Coconut shredded 3 table spoons














Grind all the above items together to fine paste with water and keep aside.


How to make Vegetable Sagu?


Heat a pan with oil and do the seasoning with mustard seeds, urad dal and cumin seeds.
After they splutter fry the onions till they become translucent.
Now add few curry leaves put all the veggies in to it and fry for a minute adding salt.















Pour 2 cups of water and close the pan with lid.
Let them boil till the veggies are well cooked and become soft.
If needed add water in between.
Now open the lid and add the coconut paste into it and mix well.
Let them boil together in low flame for 5 more minutes.
Add some water and wait till the gravy thickens.
Switch off and garnish with curry leaves.




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